Recipe: Turmeric and Cinamon Apple+Sweet Potato Noodles


Today’s recipe comes courtesy of my new Kenwood Electronic Spiralizer which I have been dying to try out! I know lots of the time courgette and cucumber noodles are the most popular- but I find that these have a bit too much fibre for me. I’ve also worried about cooking style, since lightly pan frying can leave them pretty raw; making them quite tough to digest. So I tried mixing it up with these apple and sweet potato noodles: they are lovely and sweet; softer than most recipes since they’re oven baked and beautifully flavoured with cinnamon and of course… turmeric; which I don’t think I’ve ever not added to a recipe (you can see my turmeric recipe round up here)

They’re perfect for a quick lunch when added to your choice of protein and I’ve been packing these in my work lunchbox. They’re also light enough to be a great post-workout meal; since your getting a carbohydrate hit but also plenty of soluble fibre, protein, vitamin A and C. If you are eating after a particularly heavy workout, then perhaps add a sprinkle of cashew and almond nuts for extra added protein and healthy fats.

Here’s how to make them…

Sweet Potato and Apple Turmeric Noodles
Serves 2
A delicious sweet combination of apple and sweet potato; topped with turmeric and cinamon.
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Prep Time
5 min
Cook Time
20 min
Total Time
2 min
Prep Time
5 min
Cook Time
20 min
Total Time
2 min
  1. 1 Sweet Potato
  2. 1 Apple
  3. 1 tablespoon of olive or coconut oil
  4. 1 teaspoon of turmeric
  5. 1 teaspoon of cinamon
  1. Wash and peel sweet potato. Cut off at both ends so they are flat and the sweet potato is square shaped.
  2. Wash an peel apple. Don't worry about the core but again cut off both ends to get a smooth, flat surface.
  3. Spiralise sweet potato and apple (I used my Kenwood Electric Spiraliser)
  4. Place in a bowl and stir in 1 tablespoon of olive oil.
  5. Lay out flat on a baking tray (Try to keep them spread out as much as possible to allow them to cook evenly)
  6. Sprinkle over turmeric and cinamon
  7. Cook in oven for 20 minutes. Check at regular intervals to ensure they don't burn.
  8. Serve with meatballs, prawns, fish or tofu!
A Balanced Belly

So what to serve with them? Here’s some inspiration……….




Dish on the left: I added IKEA Chicken meatballs (yep! They’re gluten free. More info in this post) and simply cooked these in the oven for 20 minutes.

Dish on the right: I mixed with prawns and a gluten free corn tortilla. I pan fried for 1 minute and added some melted dairy free cheese and then a second tortilla on top to make a quick and filling quesadilla! It’s pretty difficult to get gluten free corn tortillas, the only 2 place I’ve found them is  Amazon (you can buy a bulk pack and freeze them- which is what I do; they should separate just fine) and Muscle Foods also do organic corn tortillas which are much healthier.

As for the Spiralizer itself; I was really impressed. It was much less faff than using my normal spiraliser and easy to clean.there’s no going back to my original one for me.


Thank you for lovely folk at Debenhams for providing me with the Electronic Spiraliser. You can checkout all of their other lovely kitchen gadgets here.

Part of the Gluten Free Fridays link up.


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